Tag: Williams-Sonoma

Everyone with a family to feed knows how difficult and time-consuming this activity becomes daily. The Weeknight Cook was conceived, planned, and written to ease this constant problem. The book is presented in a binder to facilitate use and planning of meals. You can actually plan the menu for a […]

Interest in cheese has made monumental progress in North America and continues to grow. In recent past consumers only knew about “manufactured” cheddar, and maybe a few other mainstream cheeses, but today, many easily distinguish between authentic cheddar from England, and wannabies produced elsewhere in the world. The same is […]

The world is rich with diverse regional and ethnic cuisines. Cooks everywhere use the same basic ingredients, but in very different ways. Take the egg, for example in North America egg is a breakfast ingredient (fried, scrambled, hardboiled, three-minute boiled, poached) but in France, people rarely, if ever think of […]

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Professor Hrayr Berberoglu

Professor B offers seminars (Greater Toronto Area) to companies and interested parties at their residence on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost. Please, contact him at hberbero@ryerson.ca